Borrowed coffee cups, a sherry-finished pour, and a market plot twist: we crack open Horse Neck’s Kentucky Bourbon and unpack why the bourbon world suddenly feels upside down. We’re joined by our resident spirits pro to translate tasting notes into plain English, orange marmalade, licorice, toasted oak, and that cherry-friendly finish, and to explain why this bottle works neat, with a splash, or in an old-fashioned.

From there, we zoom out. Shelves that were bare a year ago now show Buffalo Trace by the case. E.H. Taylor and other favorites are popping up at or near MSRP. Meanwhile, several distilleries have paused production because inventory on hand can meet demand in the near term. That’s the X-point: a glut from years of aggressive barreling meeting consumer downtrading in a wobbly economy. We talk through what that means for pricing, secondary markets, and why some bottles may sit longer in oak, potentially turning good whiskey into great whiskey over the next few years.

If you’re tired of the bourbon chase, you’re not alone. Reposado, Añejo, and extra Añejo tequilas, especially additive-free standouts, are winning over bourbon palates with ex-bourbon barrel character and clearer value. Rum is a dark horse too, with well-aged, ex-American oak releases offering caramel, spice, and depth without the bourbon premium. We share practical strategies: build relationships with independents, test “walk by” labels you’ve ignored for years, and follow a simple rule of thumb, hold treasured allocations, buy quality value now, and skip panic selling.

If you enjoyed this, subscribe, leave a review, and share it with a friend who still thinks everything good is only behind the counter. What bottle are you hunting, or rediscovering, this week?

A great neighborhood spot doesn’t become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that’s begging for a bourbon pairing.

Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can’t. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.

We also talk community and location strategy, why MJ’s exit-off-the-interstate convenience, ample parking, and Springdale’s rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand’s warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one’s for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.

The bottle was hot and the takes were hotter, but beneath the jokes is a story about how courts are bringing people together across Arkansas. We sit down with Andrew Todd, teaching pro turned owner of Generation Sports Construction, to unpack the real work behind the pickleball boom and the quiet renaissance of public parks, private clubs, and even backyards.

Andrew walks us through the full build: excavation, grading, concrete, coatings, fencing, lighting, and the practical choices that shift a project from “nice idea” to “game on.” He breaks down true costs for a backyard pickleball court, realistic 40-day timelines, and why retaining walls can swing a budget before a line gets painted. For parks and cities, we dive into conversions, four pickleball courts will fit on one tennis court, and how that multiplier changes access, programming, and community engagement.

If you’ve ever wondered why some courts feel fast and others grip like sandpaper, you’ll love the surface science. Andrew explains how sand-to-paint ratios tune pace, why asphalt ages differently from concrete, and how simple upkeep can add seasons to a surface. We also compare options: modular tiles for family flexibility, classic acrylics for consistent bounce, and the high-maintenance romance of clay that shines in the right climates but demands daily care.

From dawn starts in 100-plus-degree heat to night sessions to protect fresh coats, Andrew’s hands-on leadership shows how logistics and craftsmanship meet in the field. And yes, we talk about pickleball culture: humbling first tournaments, smart positioning, and the social magnet that keeps parks full after 5 p.m. Whether you’re a city planner eyeing conversions, a club manager targeting tournaments, or a homeowner dreaming of a backyard court, you’ll walk away with clear numbers, better questions, and a roadmap for turning space into a place people love.

Curious what it would take to build or resurface your court? Subscribe, share this with a friend who plays, and leave a review with your biggest question. We might answer it on the next show.

Northwest Arkansas has a rich history of innovation, and now that pioneering spirit has reached collegiate athletics through Pinnacle Sports Ventures. Founded by Chad Campbell, a lifelong area resident with an extraordinary background spanning banking, professional drag racing management, and automotive sales, PSV represents a revolutionary approach to NIL (Name, Image, and Likeness) management for University of Arkansas athletes.

What began as frustration over the chaotic implementation of NIL policies has transformed into a mission-driven enterprise. When track and football standout Jordan Anthony missed NIL opportunities due to systemic failures, Chad recognized that athletes needed more than just sponsorship deals - they needed comprehensive support. "These kids are getting all this money and no one's helping them," he explains with genuine concern. "They don't know how to create an LLC, they don't know how to tag their cars... all the things we take for granted."

PSV distinguishes itself through two mandatory contract provisions: a zero-tolerance code of conduct and required community service, typically with the Northwest Arkansas Food Bank. This reflects Chad's holistic philosophy that developing responsible citizens is as important as securing financial opportunities. A partnership with United Federal Credit Union further ensures athletes receive proper financial education.

The timing couldn't be better, as collegiate athletics undergoes a transformation with the NCAA's $20.5 million NIL salary cap implementation. Chad has assembled an impressive advisory team, including Razorback legends Scotty Thurman and Lee Mayberry, alongside business leaders like Dick Trammel. His selective approach to client recruitment ensures each athlete fits the "PSV mold" of character and commitment.

Perhaps most striking is Chad's authentic passion for making a difference. "I am very blessed," he reflects, "not because of money, but because of the people in Northwest Arkansas who helped make this happen." For athletes seeking representation that values character alongside compensation, Pinnacle Sports Ventures offers something truly groundbreaking in the evolving landscape of collegiate athletics.

What does it take to create Northwest Arkansas's hottest restaurant? This week, we discover the remarkable journey behind Mezzaluna Pasteria as owners Amy and Chef Soerke join us to share their unlikely path from California to downtown Bentonville.

Their story begins with a single phone call from a friend working with the Walton family. Despite barely knowing where Arkansas was on a map, they accepted an invitation to visit the state. The warmth of the community captivated them immediately, leading to a life-changing decision to expand their Italian concept to what was then just a concrete slab next to Preacher's Son.

But Mezzaluna isn't your typical Italian-American restaurant. As a true pasteria, they focus exclusively on house-made pasta, fresh-stretched mozzarella, and gelato made with 30% less sugar than traditional recipes. Chef Soerke, classically trained in French cuisine with experience in Michelin-starred European restaurants, brings meticulous technique while embracing sustainability. The result? Dishes that many guests with mild gluten sensitivities can enjoy without discomfort, thanks to their imported Italian flour.

What truly sets Mezzaluna apart is its commitment to sustainability as the first certified green restaurant in Arkansas. Their zero-waste philosophy transforms lobster shells into rich bisque and leftover charcuterie ends into uniquely flavorful bolognese. This dedication extends to their team, creating such a positive workplace culture that staff willingly wait months for full-time positions.

Whether you're a culinary enthusiast or simply curious about the businesses transforming Bentonville's food scene, this conversation offers a fascinating glimpse into how unexpected connections can reshape both careers and communities. Listen now to discover the passion and precision behind every plate at this beloved downtown destination.

How do you transform unimaginable grief into a legacy of hope? Tim Siegel's journey from professional tennis courts to hospital rooms to nationwide advocacy offers a profound answer.

After competing against tennis legends like John McEnroe and Ivan Lendl and coaching college tennis for 25 years, Tim made a pivotal decision in July 2015 to step down from his position at Texas Tech to spend more time with his children. Just twenty days later, his nine-year-old son Luke suffered a catastrophic brain injury in a golf cart accident.

"We were told Luke would never use his limbs, use his voice, or open his eyes," Tim shares with raw honesty. "But I always knew he would do more." For six years, Tim became Luke's primary caregiver, witnessing progress that defied medical expectations until Luke's passing from COVID in August 2021.

From this devastating loss emerged Team Luke Hope for Minds, a foundation that has granted over half a million dollars annually to families of children with brain injuries. The organization provides financial assistance, education, support groups, and an annual conference that brings families together from across the country.

What makes Tim's story even more remarkable is the widespread support from sports icons like Drew Brees, Patrick Mahomes, Andre Agassi, and many others who have rallied behind his cause. Through his foundation, podcast, books, and speaking engagements, Tim shares his "seven inspirations from Luke" that guide his mission: find your passion, don't ever quit, lean on friends and family, make good choices, be careful, have faith, find forgiveness, and let a loved one's legacy live on through you.

Visit teamlukehopeforminds.org to learn how you can support families affected by pediatric brain injuries and watch the documentary "Hope Beyond the Diagnosis" to see the foundation's impact firsthand.

Dillon King steps out from behind the scenes to reveal himself as far more than just "Amy Duggar's husband" on this fascinating episode of the B-Team Podcast. Sipping Blanton's bourbon with us, Dillon unveils his impressive portfolio of businesses that few people know about.

As founder of Kingston Investment Group, Dillon has quietly amassed a collection of commercial properties that have tripled in value since 2019. His philosophy? "I'm not a big fan of just parking my money in a bank and letting them loan it out and make all the money." This buy-and-hold strategy forms the backbone of his and Amy's retirement plan, providing tangible assets they can touch and feel regardless of market fluctuations.

Dillon also shares insights into Property Improvements, the construction company started by his father, where he now applies his architecture background to projects ranging from boutique renovations to complete new builds. With disarming honesty, he recounts lessons learned from his father about quality construction and building things right the first time—even if it means adding that extra two-by-four that seemed unnecessary to his younger self.

The conversation takes a fascinating turn when Dillon discusses life married to a reality TV personality and reveals details about Amy's forthcoming memoir, Holy Disruptor, scheduled for October release. He offers a glimpse into the emotional journey of writing a book that covers everything from Amy's childhood with an abusive father to her experiences with the Duggar family and establishing healthy boundaries.

Most exciting is Dillon's revelation about his newest venture—The Parlor Club, an exclusive 8,000-square-foot, members-only establishment planned for the Rogers/Pinnacle area. This sophisticated space will cater to Northwest Arkansas's growing need for upscale social venues where business leaders can relax without constant interruptions.

Whether you're curious about investment strategies, Northwest Arkansas's explosive growth, or the realities of life adjacent to reality TV fame, Dillon's straightforward insights and entrepreneurial vision make this episode essential listening. Subscribe now and join the conversation about business, bourbon, and Bentonville with the B-Team.

Ever wonder what it takes to build a restaurant that becomes a beloved community staple? Kevin from Pedaler's Pub joins the B-Team Podcast to share the remarkable journey of transforming from school teacher to successful restaurateur.

Kevin's story is refreshingly genuine – starting with a homemade wood-fired pizza oven on a trailer where he perfected recipes before taking the entrepreneurial leap. His philosophy is beautifully simple: serve good food at fair prices, stay open later than everyone else, and maintain unwavering quality. This approach has created not just a restaurant, but a Bentonville institution that recently expanded from 2,500 to 9,000 square feet while keeping its original charm and character.

What truly sets Pedaler's apart is the incredible team Kevin has assembled. In an industry notorious for turnover, his general manager has been there since day one, eleven years ago. His bar manager? Ten years. As Kevin puts it with characteristic straightforwardness, "You can't suck and work here." This commitment to excellence extends to every aspect of the business, from their meticulously crafted wood-fired pizzas (where the oven operator serves as "the quarterback" of the entire kitchen) to their fresh, locally-sourced ingredients.

The expanded location holds some delightful surprises too – like a full golf simulator room available for private rental, pool tables with ample space, and plans for a future patio. Kevin walks us through the challenges of maintaining pizza perfection when cooking with wood fire, the careful decisions behind menu evolution, and why their branded take-home cups have become collectors' items around town.

Whether you're a longtime Pedaler's fan or haven't yet experienced their chicken bacon ranch pizza (a kitchen staff favorite) or their legendary wood-fired spinach artichoke dip, this episode offers a fascinating glimpse into the heart and soul of a restaurant that embodies the best of Bentonville's dining scene.

Head to 500 South Main Street to experience Pedaler's Pub for yourself, or follow them online to learn more about their story, menu, and special offerings. Your new favorite pizza place (and so much more) is waiting!